Who doesn’t like tacos? I personally was always a fan of the flour tortilla and thought I was destined to corn for the rest of my life. Not that that is a bad thing, don’t get me wrong, they are delicious but there is something about a flour tortilla that I just love. And then I saw that Udi’s made a gluten free flour tortilla and I gave it a try! It is not as soft and flavorful as a traditional flour tortilla but it was pretty good. I keep them in the freezer and just heat up one or two as I go. I also found that Bearitos makes an all natural, no msg, no dairy, no gluten taco seasoning and so I have been using that if I want a traditional beef taco. It has really nice flavor and thickens well as it contains rice flour. I add onions and sometimes poblano peppers to amp up the flavor.
For my birthday this year, my sister got me an oven probe thermometer, which is heat resistant and can stay in the meat while cooking. You can set it for the type of meat, and the doneness you desire, or the actual temperature that you want the meat to be. It is incredible! I have made the most succulent, flavorful, and perfectly cooked meat with it. I highly recommend that you invest in one if you like roast meat, and like me, worry about making sure things such as a chicken are fully cooked! I often err on the side of overcooked so that I don’t risk it, leaving my chicken dry and lacking in flavor. So far I have made Herb Roasted Chicken, and a Roasted Rack of Lamb. I cooked the chicken to 170 degrees and the lamb to 135 (medium rare) and they were both perfect.
I was talking about creme brulee the other day and thought to myself, I bet I can do that with goats milk. After a trip to chinatown where I found the perfect dishes, shallow and wide for optimum sugar coverage, and a blow torch, I was ready to go. There are a few things that could be problematic in making a goats milk creme brulee. Creme brulee calls for heavy cream to make the custard and it is sort of impossible to find goat cream. Full fat goat milk is available, however, it has less fat then cow milk, and so therefore even less fat that if I were to just substitute cows milk for cream. So, I was hoping it would just be a light custard that still set. It overall worked pretty well! It was slightly thinner then a normal creme brulee but the flavor was fantastic and to be honest I liked the light texture. It didn’t weigh us down as much as a normal creme brulee would. It is also an added bonus that creme brulee is naturally gluten free! This recipe for Goats Milk Creme Brulee is really easy and can impress a crowd. I would highly suggest you try it!